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The pork in the sandwich in the other thread was done for 12 hours in marinade and then braised at 220 for 4 hours in a cast iron Le Creuset dutch oven.

This pork in the new thread was done in marinade for 36 hours and then roasted in the oven for 18 hours at 200-220. I started it with apple juice and water in the pan and added apple juice once to keep some moisture in there. Minimal oven openings.

I can tell already that this pork will be better than the first half of the batch. My first time using pork cushion for pulled pork. I'll go back to butt shoulder for future batches too. It's been a fun experiment.

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